We all know -or should know by now- that ginger is good for us and has so many health benefits!  If you drink the Good Girl Moonshine pretty frequently (as in everyday), then you are probably already receiving the contribution of ginger in your body!

Because the cooler weather is upon us, I am more likely to be in my kitchen alot more than usual (and I’m already there quite a bit on a daily basis).  I like to get the oven turned on and feel the house start to warm up from the chilly night weather…plus I’m usually ready to bake something for my hungry boys!  I love one serving recipes, especially ones that I can stick in the microwave for a minute or so then -TADA- I have breakfast or a snack or whatever I want it to be.


Soft Ginger Snap Muffin in a Bowl (THM-S)


My Ginger Snap Muffin in a Bowl is far from being “snappy” or crunchy like your average ginger snap cookie.  As a matter of fact, it goes to the opposite extreme …very soft and delicious!  The flavors are there and it really hits the spot!  I think it is even more lovely when a drizzle of icing is added!  You may use any on-plan icing/frosting that you wish.  I made a simple one using erythritol, unsweetened almond milk and vanilla.  The combination was beautiful and pleasing to my tastebuds!!


Soft Ginger Snap Cookie in a Bowl (THM-S)



Soft Ginger Snap Muffin in a Bowl (THM-S)


If you are craving some ginger snap cookies, look no further!  This muffin will hit the spot.  Just remember when making these that every microwave is different, so you may have to adjust your time.  It’s usually done between a minute and a minute 20 seconds.


*Please subscribe to my blog if you wish to receive any new recipes, updates and tips!  This post may have affiliate links.  If you choose to purchase something through those links, I will make a small commission at no extra charge to you.  I appreciate your support!!



Yields one muffin

Soft Ginger Snap Muffin in a Bowl {THM-S}

All the flavors of a ginger snap cookie, only in a soft delicious muffin!

3 minPrep Time

1 minCook Time

4 minTotal Time

Save RecipeSave Recipe


  • Coconut oil spray
  • 1 Tablespoon butter, softened
  • 1 egg
  • 1/8 teaspoon blackstrap molasses
  • 2 teaspoons THM Super Sweet Blend or Pyure Organic Stevia
  • pinch of salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon pumpkin pie spice (or cinnamon)
  • 1/2 teaspoon ground ginger
  • 1/4 cup almond flour
  • 2 Tablespoons collagen
  • Icing:
  • 2 Tablespoons powdered sweetener (comparable to sugar) example: THM Gentle Sweet /ground erythritol/ground xylitol
  • drizzle of unsweetened almond milk
  • splash of vanilla


  1. Lightly spray inside of your bowl with coconut oil spray.
  2. Add all ingredients for the muffin in a microwavable bowl. Mix well.
  3. Microwave it for a minute to a minute and 20 seconds--depending on your microwave wattage.
  4. Mix icing ingredients together and dollop on top of muffin. I like to put icing in a plasic baggie and cut an end off of a corner and pipe icing on my muffin.

%d bloggers like this: